Garden salad with homemade dressing

I picked, washed and dried some baby romaine and butter lettuce leaves from our garden. Then I added some cabbage (to give it some good crunch), some chopped cucumber, 1 tomato and some garden picked radishes. Then for the dressing I poured about 1/4 cup of good balsamic vinegar and 3/4 cup of olive oil into a canning jar. (Anything with a lid will do) Then I added two garlic cloves, a handful of garden herbs (I used mint, basil, oregano, thyme, dill and chives), a good crank each of cracked pepper and cracked sea salt. Then I use my hand immersion blender and whaz it up until it's all pureed. I pour a comfortable amount over the salad and toss until well coated and crack some more pepper on top.

Lazy Chicken Pot Pie

Sautee one chopped onion, 2 celery stalks, handful of mushrooms, chopped carrot, fresh basil and oregano (or dried) and 1 or 2 crushed garlic cloves. Once everything is softened add as much chopped cooked chicken that you have or desire. Add some freshly cracked pepper and sea salt. Add some butter- stir until melted. Sprinkle in some flour and stir until the flour is all mixed. Pour in some organic chicken broth until creamy and bubbly. Pour into a square pan or casserole pan. Now for the topping- 2 cups flour, 1 Tbsp. baking powder, 1/4 tsp. sea salt, 1/4 cup butter crumbled into flour mixture. Once all is mixed evenly, add 3/4- 1 cup milk and stir until JUST COMBINED. (DO NOT overmix!!!) Use your hands to flatten it on top of casserole dish and bake at 400-450 for 10-15 minutes until golden brown. (I use a square glass pan and bake it in our toaster oven)